Makeover Ricotta Nut Torte

Name: Makeover Ricotta Nut Torte
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 16
Cuisine: Global
Ingredients: 3 teaspoons baking powder; 16 servings Whole hazelnuts and shaved chocolate, optional; 132 grams milk chocolate candy bars each), grated; 2 eggs; 296 milliliters fat-free milk; 591 milliliters all-purpose flour; 79 milliliters chopped pecans, toasted; 850 grams cartons each) reduced-fat ricotta cheese; 1 teaspoon salt; 59 milliliters shortening; 296 milliliters sugar; 118 milliliters unsweetened applesauce; 2 teaspoons vanilla extract; 227 grams carton frozen reduced-fat whipped topping, thawed

Makeover Ricott A mixture of vanillan extract, shortening, applesauce, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 55 minutes. Ricotta Nut Torte, Makeover Frozen Grasshopper Torte, and Makeover Coconut Supreme Torte are very similar to this recipe.

Instructions

Line three 8-in. round baking pans with waxed paper. Coat pans with cooking spray and sprinkle with flour; set aside.

Ingredients you will need

Cooking Spray

All Purpose Flour

Equipment you will use

Baking Pan

For filling, in a small bowl, beat ricotta cheese and sugar until smooth; beat in vanilla. Fold in pecans and grated chocolate. Cover and chill.

Ingredients you will need

Ricotta Cheese

Chocolate

Vanilla

Pecans

Sugar

Equipment you will use

Bowl

Meanwhile, in a large bowl, beat shortening and sugar until crumbly, about 2 minutes.

Ingredients you will need

Shortening

Sugar

Equipment you will use

Bowl

Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla until well blended.

Ingredients you will need

Applesauce

Vanilla

Egg

Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.

Ingredients you will need

Baking Powder

All Purpose Flour

Milk

Salt

Pour into prepared pans.

Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Equipment you will use

Toothpicks

Oven

Cut each cake horizontally into two layers.

Place bottom layer on a serving plate; spread with 1 cup filling. Repeat layers four times. Top with remaining cake layer.

Ingredients you will need

Spread

Spread whipped topping over top and sides of cake.

Ingredients you will need

Whipped Topping

Spread

Garnish with hazelnuts and shaved chocolate if desired. Chill until serving. Refrigerate leftovers.

Ingredients you will need

Chocolate

Hazelnuts

Equipment

Ingredients

Servings:

3teaspoons

baking powder 16servings

Whole hazelnuts and shaved chocolate, optional 132grams

milk chocolate candy bars each), grated 2

eggs 296milliliters

fat-free milk 591milliliters

all-purpose flour 79milliliters

chopped pecans, toasted 850grams

cartons each) reduced-fat ricotta cheese 1teaspoon

salt 59milliliters

shortening 296milliliters

sugar 118milliliters

unsweetened applesauce 2teaspoons

vanilla extract 227grams

carton frozen reduced-fat whipped topping, thawed

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Torte. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "